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Week of September 14th

My dear Community,

The heat last week didn’t do us any favors. I was hoping it would boost our crops into big productions in Buellton, but instead burnt everything to a mushy crisp. Mother Nature can be a tough teammate in the farming business. We are fortunate to also have the farm in Goleta with a more temperate climate, despite it being quite toasty last week as well. It’s amazing what a 10-15 degree fluctuation in temperature can do.

If you’re wondering where spinach has been, we planted a crop months ago which got completely eaten by bugs as baby plants. We’re planting a lot of things today. In our  future is cabbage, greens, broccoli, kohlrabi and more. We’ll add some delicious sweet hard squash to the boxes in the near future. When the temperature inevitably cools down it will be perfect for baking.

We are now delivering to the heart of Lompoc at Blooming Energy Community Wellness Center at 103 W. Walnut St. If you know anyone who lives there feel free to pass along our information. The area lacks organic produce outlets and we’d love to spread more love and health in that direction.

Be good to each other.

CSA Contains:
GREEN BEANS
HEIRLOOM TOMATOES from SUNRISE ORGANIC FARMS
RED LEAF LETTUCE
CARROTS
GREEN ZUCCHINI
HASS AVOCADOS
ENGLISH CUCUMBERS
ITALIAN PARSLEY
CANTALOUPE
MINI SWEET PEPPERS
BIG ADD: CARROTS, GREEN LEAF LETTUCE, MOUNTAIN MAGIC TOMATOES, GALA APPLES, YELLOW ONIONS

JUST the BASICS:
HEIRLOOM TOMATOES
CARROTS
RED LEAF LETTUCE
HASS AVOCADOS
ENGLISH CUCUMBERS
GREEN BEANS

JUICE FEAST:
CARROTS x2
ROMAINE LETTUCE
LACINATO KALE
CELERY
CUCUMBERS
CANTALOUPE
RED BELL PEPPERS
ITALIAN PARSLEY
GALA APPLES

FRUIT EXPANSION: GALA APPLES
LETTUCE of the WEEK: GREEN LEAF
MUSHROOM MIX: Picked fresh from Golden State Papaya here in Goleta

Mediterranean-Style Grilled Zucchini Salad

Ingredients:
4 zucchini squash about 2 lb, sliced into rounds
Extra Virgin Olive Oil
1 teaspoon organic ground cumin
Juice of 1 lemon
1 garlic clove minced
Salt and pepper
1 cup packed chopped fresh parsley
2 teaspoon chopped fresh tarragon
Feta or goat cheese optional
(Find the full recipe and directions here at The Mediterranean Dish)

Green Bean Salad with Avocado Green Goddess Dressing

Ingredients:
1 lb fresh green beans ends snipped and cut in half
1/2 cup fresh basil
2 tablespoons lime juice
1 medium avocado pitted and diced
1 tablespoon agave syrup
1 clove garlic
1/4 cup olive oil
Salt and pepper to taste
1/2 cup halved cherry tomatoes
1/2 cup crumbled feta cheese
(Find the full recipe and inspiration here at Whole and Heavenly Oven)

Roasted Carrot + Avocado Salad with Yogurt + Citrus Vinaigrette

Ingredients:
1 lb. carrots, peeled and cut into 3 inch segments
2 garlic cloves
1 shallot, sliced thin
1 tbsp fresh thyme leaves
1/4 tsp ground coriander
Kosher salt
Freshly cracked black pepper
1 large avocado, peeled and cut into wedges
3 cups mixed baby greens
1/3 cup extra virgin olive oil
1 large orange
1 large lemon
1 tbsp red wine vinegar
1 tsp red pepper flakes
1 tsp honey
1/2 cup full fat plain Greek yogurt
2 tbsp toasted sunflower seeds
(Find the full recipe and inspiration here at Kathleen Ashmore)

Quick Spanish Tomato Salad

Ingredients:
3 Tablespoons flaked almonds
6 medium tomatoes
1 teaspoon sea salt flakes (adjust to taste)
¼ of a small onion
1 large clove of garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic glaze
½ cup crumbled feta
Freshly ground black pepper (to taste, I use about ½ tsp)
2 Tablespoons chopped parsley
(Find the full recipe and inspiration here at the Fiery Vegetarian)